Forever in a refresh and update state of mind, Amazonia Churrascaria’s executive chef Victor Olivares just recently introduced new salad bar items, designed to complement the authentic Brazilian concept of Rodizio Steakhouse.
The extensive salad bar presentation, he explains, is regularly enhanced with new offerings and this week saw the arrival of a delicious Mango Salad, a fresh Seafood Ceviche, a hearty White Bean Soup, a Mixed Seafood Salad, Sweet and Tangy Peppers and Grilled Gourmet Italian Heirloom Pearl Onions.
Offering continuous dining, Amazonia Churrascaria features a parade of gauchos, slicing more than 15 cuts of grilled beef, chicken, lamb, pork & sausage, as well as grilled pineapple.
Some of the chef’s favorite recipes include Parmesan Pork, Filet Mignon Wrapped in Bacon, Lamb Chop and Leg of Lamb, BBQ Chicken Wings, Brazilian Picanha, a house specialty, Flank Steak, Baby Back Ribs marinated in sugar cane and Short Beef Ribs, slow roasted over open flame, in the restaurant’s signature style.
The extravagant forty-item, frequently changing seasonal salad bar where patrons can keep sampling, the parade of carvers carrying meats on giant skewers, the carving station, and the delicious array of tasty sides, guarantee an unforgettable evening where diners from around the globe enjoy the Amazonia Churrascaria culinary adventure, combined with the restaurant’s extensive award-winning Wine Spectator wine list, well stocked bar and terrific selection of Cuban cigars.
Pictured here the restaurant staff with some of their recent awards Wine Spectator 2012 and Trip Advisor’s Award of Excellence, 2012.